Arista (Pork Roast) and Rosemary Potatoes with Roasted Brussel Sprouts
- Prep Time: 30
- Total Time: 30 minutes
Ingredients
- Garlic Cloves – 4
- Fresh Rosemary – 3 TB
- Salt – 1 1/2 tsp
- Pork Roast – 1.5 – 2.5 lb
- Fennel Seeds – 2 tsp
- For the Brussel Sprouts
- Butter – 3 TB
- Pine Nuts (opt) – 3 TB
- Brussel Sprouts – 1/2 lb, halved
- Chicken Broth – 1/3 cup
- Red onions – 1/2, minced
- Fresh Marjoram – 1 TB
- Marmalade – 3 TB
- For the Potatoes
- Olive OIl – 1 TB
- Potatoes – 1/2 lb (or circ 4 medium size)
- Kosher Salt – 1/2 tsp
- Black Pepper – 1/4 tsp
- Unsalted Butter – 1/2 TB
- Rosemary – 1 tsp
Instructions
- Preheat oven to 350°F.
- While the oven is preheating, score the skin of the pork. It will be scored already, but it’s always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
- Mince together garlic, fennel seeds and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of roast, make a 1/2-inch slit with a long thin knife throughout the whole roast (5/6 slits). Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
- Put roast, skin side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 35 minutes per pound. Let pork stand, loosely covered, 20 minutes.
- Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
- NOTE: Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
For the Brussel Sprouts
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add optional nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth (or water); cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add onion; sauté until tender, about 2 minutes. Stir in marjoram. Simmer for a few minutes until sprouts are golden about 4 more minutes. Add the marmalade and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer brussel sprouts to serving platter. Mix in half of pine nuts if you have them. Sprinkle with remaining pine nuts.
For the Potatoes
- Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
- Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes. While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.
Notes
- Not Included in the Box: Fennel seed, butter, pine nuts (opt), chicken broth, olive oil, salt, pepper